Curau Cake
Ingredients
Part Acabamento
Part Preparo da Massa
Part Preparo do Curau
Process
01. Place the sweet corn, coconut milk, and milk in a blender and blend until a smooth cream is obtained.
02. In a bowl, combine the eggs, egg yolks, heavy cream, sugar, and the blended corn cream, mixing with a whisk until a homogeneous cream is achieved.
03. Using a spatula, spread the glucose on the bottom of a rectangular mold (44 x 30 x 5 cm) and then pour in the corn curau. Set aside.
PREPARATION OF THE DOUGH
01. Place Zeelandia Prime Cake and Zeelandia Sweet Corn Cake in the mixer.
02. Add the eggs, milk, dried grated coconut, and corn oil, and mix at medium speed (speed 2) for approximately 2 minutes. Use a paddle attachment.
03. Slowly add the dough over the reserved curau cream to avoid mixing.
04. Bake in a water bath at 170°C for approximately 1:35 h in a deck oven.
05. Cool and unmold.
FINISHING
01. Using a spatula, spread the Zeelandia Ready Jelly and dust with ground cinnamon.
02. Cut into slices of approximately 6 x 24 cm.
Tips
- Alternative baking method:
* Turbo oven in a water bath: 140ºC for approximately 1:15 h.
Yield
7 Slices of 650 g
Equipment
Oven , Mixer , Spatula , Paddle Attachment , Whisk , Bowl , Baking Trays
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 206 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 87 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Curau Cake
Ingredients
Part Preparo da Massa
Part Preparo do Curau
How to make it
PREPARATION OF CURAU.
01. Place the sweet corn, coconut milk, and milk in a blender and blend until a smooth cream is obtained.
02. In a bowl, combine the eggs, egg yolks, heavy cream, sugar, and the blended corn cream, mixing with a whisk until a homogeneous cream is achieved.
03. Using a spatula, spread the glucose on the bottom of a rectangular mold (44 x 30 x 5 cm) and then pour in the corn curau. Set aside.
PREPARATION OF THE DOUGH
01. Place Zeelandia Prime Cake and Zeelandia Sweet Corn Cake in the mixer.
02. Add the eggs, milk, dried grated coconut, and corn oil, and mix at medium speed (speed 2) for approximately 2 minutes. Use a paddle attachment.
03. Slowly add the dough over the reserved curau cream to avoid mixing.
04. Bake in a water bath at 170°C for approximately 1:35 h in a deck oven.
05. Cool and unmold.
FINISHING
01. Using a spatula, spread the Zeelandia Ready Jelly and dust with ground cinnamon.
02. Cut into slices of approximately 6 x 24 cm.
Tips
- Alternative baking method:
* Turbo oven in a water bath: 140ºC for approximately 1:15 h.
Yield
7 Slices of 650 g
Equipment
Oven , Mixer , Spatula , Paddle Attachment , Whisk , Bowl , Baking Trays
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 206 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 87 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.